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Emulsified Dressings

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Mayonnaise is the most important emulsified dressing. It is sometimes used by itself as a salad dressing, but more often it serves as the base for a wide variety of other dressings. Mayonnaise-based dressings are generally thick and creamy. In fact, many of them are made with the addition of sour cream.
Emulsified French dressing is similar to basic French dressing, except egg yolk is added to keep the oil and vinegar from separating. Its preparation is similar to that of mayonnaise. Emulsified French dressing is given a red-orange color and a subtle flavoring through the addition of Spanish paprika.

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